This Butternut Squash Pasta is creamy, tasty, and oh-so-easy to make! With roasted butternut squash, pasta, and a sprinkle of cheese, it hits the spot every time.
Plus, you get that warm, cozy feeling from the squash. I always make extra for lunch the next day—because who doesn’t love a quick plate of pasta waiting for them? 😄
Key Ingredients & Substitutions
Butternut Squash: This is the star of your dish! It adds creaminess and sweetness. If you’re in a pinch, pumpkin puree can work as a substitute, but fresh squash gives a better texture and flavor.
Pasta: Orecchiette or tortellini are great options for holding onto the sauce. You could use any pasta shape you like, such as penne or fusilli. Whole-grain pasta can be a healthier choice as well!
Olive Oil: Extra virgin olive oil is best for the flavor, but you can swap it for melted butter or coconut oil if desired. Just keep in mind that this will change the flavor a bit.
Heavy Cream: If you want to make this dish lighter, you can skip the cream or replace it with Greek yogurt or a plant-based milk. I sometimes use almond milk for a nutty hint!
How Do I Roast Butternut Squash Properly?
Roasting the squash makes it sweeter and richer. Here’s the best way to do it:
- Preheat your oven to 425°F (220°C).
- Peel the squash carefully, then cut it in half and scoop out the seeds. Then cube it into even pieces.
- Toss the cubes with olive oil, salt, and pepper. This ensures they roast evenly.
- Spread them in a single layer on a baking sheet. Avoid overcrowding for better roasting.
- Roast for 25-30 minutes, turning halfway through, until they’re golden and tender.
This technique brings out the best flavors in your butternut squash! Enjoy every bite of this delicious pasta!
Butternut Squash Pasta
Ingredients You’ll Need:
For the Pasta:
- 1 medium butternut squash (about 2-3 pounds), peeled and cubed
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 12 ounces pasta (orecchiette, tortellini, or your favorite shape)
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 1/2 cup vegetable or chicken broth
- 1/4 cup heavy cream or milk (optional for creamier sauce)
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- 1 tablespoon fresh sage leaves, chopped (plus extra whole leaves for garnish)
- Optional: sautéed mushrooms for topping
How Much Time Will You Need?
This delightful pasta dish takes about 45 minutes from start to finish. You’ll spend about 10 minutes prepping the squash and onions, 30 minutes roasting the squash, and a quick 5 minutes to combine everything. It’s a perfect weekday meal!
Step-by-Step Instructions:
1. Roast the Butternut Squash:
First, preheat your oven to 425°F (220°C). Toss the cubed butternut squash with 1 tablespoon of olive oil, salt, and pepper. Spread the squash in a single layer on a baking sheet and roast for 25-30 minutes, or until it’s tender and lightly browned. Once it’s done, take it out and let it cool for a bit.
2. Cook the Pasta:
While the squash is roasting, bring a large pot of salted water to a boil. Cook your pasta according to the package instructions until it’s al dente. Before draining, reserve 1 cup of the pasta water, then drain the pasta and set it aside.
3. Caramelize the Onion and Garlic:
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the sliced onion and cook until it’s soft and caramelized, about 8-10 minutes. Add the minced garlic and chopped sage, cooking for another minute until fragrant.
4. Make the Butternut Squash Sauce:
Put the roasted butternut squash into a blender or food processor. Add the broth and cream (if using), then blend until smooth and creamy. If the sauce seems too thick, add a little of the reserved pasta water to get your desired consistency.
5. Combine Everything:
Pour the butternut squash sauce into the skillet with the caramelized onions and sage. Stir to combine and warm through over low heat. Add salt and pepper to taste.
6. Toss with Pasta:
Add the cooked pasta to the skillet and toss it well to coat evenly with the sauce. If the sauce is too thick, feel free to add more of the reserved pasta water.
7. Serve and Enjoy:
Serve the pasta hot, topped with freshly grated Parmesan cheese, and additional chopped sage if you like. You can even add some sautéed mushrooms on top for a delicious finishing touch!
8. Dig In!
Enjoy your creamy butternut squash pasta! It’s a warm and comforting dish that’s perfect for any day of the week.
Can I Use Other Types of Squash?
Absolutely! If you can’t find butternut squash, you can use acorn squash or pumpkin as alternatives. Keep in mind that they may change the flavor slightly, but they will still be delicious!
How Do I Store Leftover Pasta?
Store leftover butternut squash pasta in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or broth to loosen the sauce while warming it in a skillet over low heat.
Can I Make This Pasta Vegan?
Definitely! To make this vegan, opt for vegetable broth instead of chicken broth, use a dairy-free cream alternative, and skip the Parmesan cheese or use a vegan cheese substitute. It’ll still taste amazing!
What Should I Serve with This Dish?
This butternut squash pasta pairs wonderfully with a side salad or some crusty bread to soak up the sauce. For added nutrition, consider serving it with steamed or roasted vegetables!
